Vegan Poppyseed Lemon Loaf - Urban Meadow®

Vegan Poppyseed Lemon Loaf - Urban Meadow®

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yields

12

Directions

  1. Preheat oven to 350 degrees
  2. Add your lemon juice, lemon zest, vanilla, melted vegan butter and plant milk to a large bowl, mix well. Add sugar and mix very well until combined
  3. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add flour mixture in increments to wet mixture, whisking together well in between, until well combined
  4. Spray or oil a loaf pan and pour cake mixture into pan, tapping the pan on a flat surface to even the mixture out
  5. Bake for 40-45 minutes or until a toothpick inserted into the middle of the cake comes out clean
  6. While baking, gently heat up 2 tablespoons of lemon juice and stir in 2 tablespoons of cane sugar for your simple syrup. Allow to cool
  7. Once cake is done, cool in the pan for 10 minutes, then place on a cooling rack. Poke tiny holes throughout the cake and pour in syrup mixture evenly. Allow the cake to fully cool
  8. Mix together 3 tablespoons of lemon juice with the 1 1/2 cups of vegan powdered sugar until very smooth. Pour evenly over cake and allow to set for a few minutes. Enjoy!

Ingredients

  • 1 3/4 cup ea Urban Meadow® All-Purpose Flour
  • 3/4 cup ea Urban Meadow® Sugar
  • 2 tablespoons ea poppyseeds
  • 1/4 cup ea fresh lemon juice
  • 2 tablespoons ea lemon zest
  • 1 teaspoon ea vanilla extract
  • 1/2 cup ea melted vegan butter
  • 3/4 cup ea hemp milk
  • 1 1/2 teaspoons ea baking powder
  • 1/4 teaspoon ea baking soda
  • 1/4 teaspoon ea Urban Meadow® Salt
  • 3 tablespoons ea fresh lemon juice
  • 1 1/2 cups ea vegan powdered sugar